Healthy pancakes can be fluffy and delicious. These vegan, gluten-free pancakes combine almond flour and teff flour with ripe banana and ground flax to create a nutritious, tender stack. Many gluten-free pancakes stick to the pan, but with a few simple techniques these turn out light and easy to flip. Read on for tips to keep them from sticking and to get that ideal fluffy texture.
There’s nothing like waking up to the scent of pancakes on a slow weekend morning. I love a big, satisfying breakfast: pancakes served with a warmed non-dairy latte, vegan sausage, or a tofu scramble make for a cozy meal. These almond flour pancakes are dairy-free and egg-free, so they’re fully vegan while still pairing perfectly with real maple syrup and fresh fruit.
I don’t avoid gluten for medical reasons, but I prefer whole-food ingredients most of the time. Flours like teff and others add nutrients and texture, and this recipe follows that same approach—simple, wholesome ingredients that deliver flavor and staying power. These pancakes are moist, fluffy, and far from the dry, chewy stereotype of some gluten-free recipes.
Why I love these Vegan Gluten Free Pancakes
- Nutritious
- Easy to make
- Rich, nutty flavor
- Simple, wholesome ingredients
- Keeps you full for hours
- High in protein and fiber
What’s in the pancakes?
Almond Flour vs Almond Meal
Use almond flour rather than almond meal for the lightest, fluffiest pancakes. Almond flour is made from blanched almonds and has a finer, softer texture. Almond meal contains the skins and produces a denser result; it works in a pinch but won’t be as airy.
Teff flour: Teff is a tiny, nutrient-rich, gluten-free grain with an earthy flavor. It adds protein, fiber, and minerals to the batter. If you don’t have teff you can substitute another gluten-free flour, but teff gives a uniquely pleasant taste and texture.
Flax seed meal: Ground flax mixed with water creates a vegan “flax egg” that binds ingredients and helps the pancakes rise. Flax also provides omega-3 fats and fiber.
Apple cider vinegar: Mixing apple cider vinegar with non-dairy milk creates a vegan buttermilk that reacts with baking powder to make the pancakes lighter and fluffier. Lemon juice works as a substitute if needed.
How to prevent pancake batter from sticking
- Cover the skillet immediately after adding batter. Cook covered on medium heat for about 3–4 minutes before flipping; this creates steam that helps the pancakes set without sticking and means you don’t have to wait for a lot of surface bubbles before flipping.
- For griddles (which you can’t cover) use a well-greased surface. A cast-iron skillet or a high-quality ceramic nonstick pan works best.
- Be generous with vegan butter or oil in the pan before frying.
- Make sure the pan is hot: heat on medium for a few minutes, add butter, then test with a small drop of batter—if it sizzles on contact the pan is ready.
- Use a thin pancake spatula for an easier flip.
Suitable swaps
Nut allergy? Replace almond flour with oat flour and add 1/4 cup rice flour to reduce stickiness (for example, 3/4 cup oat flour + 1/4 cup rice flour).
No vegan butter? Use coconut oil for frying instead.
No apple cider vinegar? Fresh lemon juice will produce a similar vegan buttermilk effect.
How to keep leftover pancakes
Leftover batter loses lift over time, so it’s best to cook all the batter right away. Store extra cooked pancakes in an airtight container in the refrigerator. Reheat them in a toaster oven or microwave; to re-crisp, warm briefly in a skillet or toaster oven.
How to top these pancakes
These pancakes shine with classic toppings: real maple syrup, sliced bananas, fresh berries, or toasted nuts like walnuts or pecans. For extra indulgence try vegan whipped cream, nut butter, or vegan chocolate chips. You can also mix add-ins like cacao nibs or chopped nuts into the batter for texture.
Try these other vegan gluten free breakfast recipes
Tofu Scramble
Teff Porridge
Sweet Potato Breakfast Burrito
Vegan Gluten Free Pancakes | Almond Flour Pancakes
Ingredients
- 1 cup almond flour
- 1/2 cup teff flour
- 1 tbsp coconut sugar (or brown sugar)
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/8 tsp salt
- 1 tbsp flax seed meal + 2 tbsp water
- 1 ripe banana
- 1 cup plain unsweetened non-dairy milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp vegan butter or coconut oil, for frying
- Toppings: walnuts, berries, cacao nibs, maple syrup
Instructions
- Combine flax seed meal with water in a small bowl and let sit about 5 minutes to thicken.
- In a large bowl whisk together almond flour, teff flour, baking powder, cinnamon, salt, and coconut sugar.
- In a separate bowl mash the banana, then add non-dairy milk, apple cider vinegar, vanilla, and the flax egg.
- Pour the wet ingredients into the dry and whisk until combined.
- Warm and grease a skillet over medium heat. Pour batter to make 3–4 medium pancakes (about 3″ diameter). Immediately cover the skillet and cook on medium for 3 minutes.
- Remove the lid, flip the pancakes, and cook an additional 3 minutes until crisp around the edges. Repeat with remaining batter.
- Serve topped with sliced banana, fresh fruit, nuts, cacao nibs, vegan whipped cream, and/or maple syrup.